For company
Olive and feta focaccia
Dimpled golden focaccia studded with olives and crumbled feta, rosemary needles pressed in, plenty of good olive oil and flaky salt. The bread that turns a summer salad into a lunch.
The trick is a very wet dough and a long, slow rise. Do not knead — fold. The dough should feel almost impossible.
Method
- 01
Whisk flour, salt and yeast in a large bowl. Pour in the water and 2 tbsp olive oil. Mix with a spatula until you have a shaggy wet dough. It should look messy — that is right.
- 02
Cover and rest 30 minutes. Wet your hand, lift one side of the dough and fold to the centre. Rotate the bowl and repeat 3 more times. Cover and rest another 30 minutes. Do this fold-and-rest twice more.
- 03
Oil a 30×20cm baking tin generously. Tip the dough in, drizzle with more oil, cover and prove for 1–2 hours until doubled and pillowy.
- 04
Heat oven to 220°C fan. Oil your fingers and dimple the dough all over. Press the olives, feta and rosemary into the dimples. Drizzle with the final tablespoon of oil and scatter with flaky salt.
- 05
Bake 22–25 minutes until deeply golden. Rest 10 minutes before slicing.
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